Preheat the oven to 350 degrees F.
On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it. Place the ring on a parchment paper lined baking sheet and chill it until needed.
Cream the butter and sugar lightly in an electric mixer; don't let the butter get too soft. Add the eggs and mix lightly.
Stir in the liqueur, zest, and almond extract, then mix in the ground almonds.
Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown.
Remove the tart from the oven and let cool to room temperature.
Brush the top of the tart with the currant jelly. Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered.
Remove the flan ring and transfer the tart to a flat serving platter. Cut into wedges.
Sugar Dough: 1 pound unsalted butter, slightly softened 3 1/3 cups (12 ounces) pastry flour 3 1/3 cups (12 ounces) all-purpose flour Pinch salt 3/4 cup (6 ounces) sugar 3 egg yolks 2 to 4 tablespoons heavy cream
Cut the butter into large pieces and place the pieces in the bowl of an electric mixer fitted with a paddle or dough hook.
Add the pastry and all-purpose flour, salt, and sugar. Mix on low speed until the butter is evenly distributed throughout the flour.
Add the egg yolks and cream. Continue to mix on low speed until the dough pulls away from the sides of the bowl.
Remove the dough and divide it into 2 pieces. Flatten each piece into a 6-inch round. Wrap in plastic and chill for at least 2 hours or overnight. Use as needed. The dough will remain fresh for 2 or 3 days in the refrigerator; or wrap securely in plastic, then in foil, and it will keep frozen for 2 to 3 months.
Note: The dough may also be made in a food processor using the same technique, but make half a batch at a time for best results.
To prepare the dough by hand, place the flours, sugar and salt in a large bowl or on a work surface. Mix together. Cut in the butter with your fingertips. Make a well in the center of the flour mixture. Pour in the egg yolks and cream. Using your fingertips, quickly work in the flour until the dough holds together. Form the dough into rounds, wrap it in plastic wrap and chill.
Yield: 2 1/2 pounds
Recipe courtesy of Wolfgang Puck, The Wolfgang Puck Cookbook Random House, 1986